Place a large, heavy skillet over moderate heat. Add the bacon and cook, stirring frequently, until crisp and golden brown. Remove with a slotted spoon and drain on paper towels. In a large bowl, blend the flour and salt. With a pastry blender or 2 knives, cut in the shortening and butter until the mixture resembles coarse meal. Sprinkle on 3 tablespoons of the ice water and add the bacon; stir with a fork to moisten. Sprinkle on 2 tbsp more ice water and stir briefly. If dry, add the remaining 1 tbsp ice water and stir just to combine. Do not handle the dough too much or it will be tough. Pat the dough into a 5 x 8 inch rectangle and wrap in waxed paper. Chill for at least 1 hour before rolling out.